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“Once I've coated the parsnips in a honey-saffron glaze, Rachel helps me plate them alongside the brisket, stuffed cabbage, and sweet potato tzimmes, and we carry the plates out to the dining room together.
"Let me explain a little about tonight's dinner," I say, addressing the softly lit faces around the table, which is covered with flickering votives and tapered candles. I launch into a description of the Jewish New Year and the symbolism behind all of the food: how the honey represents the hope of a sweet new year, how the challah is round instead of braided to represent the circle of life, how my grandmother used to make stuffed cabbage on every possible occasion because it reminded her of her Hungarian mother. I tell them lots things- about food, about my bubbe, about me- and to my surprise, they actually pay attention. They hang on my every word and ask intelligent questions and make thought-provoking points of their own. And I realize, hey, these are people who get it, people who love to eat and talk about food and culture as much as I do. Most of them aren't Jewish, but that doesn't matter. Every family has its traditions. Every family has a story to share. That's the point of this dinner- to swap stories and histories and see how food can bring people together.”
― Dana Bate, The Girls' Guide to Love and Supper Clubs

“Boredom is the hollow space that comes before anxiety. It is a void that needs to be filled. And anything you have flattened and confined - any tiny, manageable bad thoughts, not to speak fo the larger, less yielding traumas - in this space they bloat, becoming big-bellied, and surrounding them are a thousand feeding horseflies; bussing and nipping and whipping up the radio static that drives a person mad.”
― Lara Williams

“Time to savor a predinner cocktail or three while noshing on the relish tray, an assortment of raw vegetables, pickles, olives, cheese spread, and crackers, all against the din of clinking silverware and guest conversation. Then came a leisurely meal of grilled steaks with herbed butter served on sizzling metal plates, buttered shrimp sprinkled with parsley, and crispy tender potatoes, probably topped with melting cheese. Then to the bar for an after-dinner drink to end the evening on a sweet note.”
― Amy E. Reichert, The Kindred Spirits Supper Club

“Ginny had named her supper club after the prominent mesquite tree that shaded the home's picturesque front garden. She adored these deciduous trees---native to Arizona---with their soft, ferny canopies that dotted the desert landscape. The species of velvet mesquite on her property routinely produced fragrant spikes of yellow flowers in April and sometimes again in August after it rained. The blossoms reminded Ginny of random bursts of sunshine. She hoped all who saw them took them as a good omen, just as she had upon discovering the house.”
― Nicole Meier, The Second Chance Supper Club

“Things in the kitchen were, thankfully, going according to plan. Ginny's hands moved at a gratifying pace over the stove. She deftly controlled the four burners to simmer sauces with ease. A pair of solid wooden cutting boards were positioned at her elbow, piled with minced garlic, leafy herbs, and fresh root vegetables. A beautiful cut of Angus beef rested on the counter, coming to room temperature and marinating in rich juices. An elevated twist on a white chocolate cheesecake chilled on the packed refrigerator shelf. All in all, she had planned a fabulous meal.
This was how Ginny had always envisioned Mesquite running, smooth and well staffed, with happy guests at the table and herself at the helm. If she thought about it hard enough, which she rarely had time to do, Ginny would say this evening was damn near perfection.
Feeling sentimental, she allowed herself a pour from the bottle of chilled Oregon pinot noir in the refrigerator. She wiped her fingers clean with a nearby tea towel and watched as the golden evening light filtered through the windows, illuminating the translucent burgundy liquid in her glass.
This is how it should be, she thought to herself. Happy customers in the other room, her daughter and her sister all under one roof, and a warm place to call home. She'd be content if she knew it could last.”
― Nicole Meier, The Second Chance Supper Club